Chocolate Tart Recipe

Prepare the Crust

In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Mix well.

Add Butter

Add softened unsalted butter and egg yolk to the dry ingredients. Mix until a dough forms.

Add Walnuts

Fold in the chopped walnuts until evenly distributed throughout the dough.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Pre-Bake the Crust

Preheat the oven to 350°F (175°C). Roll out the dough and press it into a tart pan. Bake for 20 minutes or until golden brown. Let it cool completely.

Melt the Chocolate

In a heatproof bowl, combine chopped dark chocolate and heavy cream. Melt over a double boiler, stirring until smooth.

Mix in Sugar and Vanilla

Remove from heat and whisk in granulated sugar and vanilla extract until fully incorporated.

Add Eggs

Allow the mixture to cool slightly, then whisk in the eggs one at a time until smooth.

Fill the Crust

Pour the chocolate mixture into the cooled tart crust and spread it evenly.

Bake the Tart

Bake in the preheated oven at 350°F (175°C) for 25-30 minutes or until set. Allow to cool completely.

Prepare the Coulis

In a saucepan, combine dried apricots, water, sugar, and lemon juice. Bring to a boil.

Simmer

Reduce heat and let it simmer for 15-20 minutes until the apricots are soft.

Blend the Coulis

Remove from heat and blend until smooth. Strain if desired for a smoother texture.

Cool the Coulis

Allow the apricot coulis to cool before serving.

Whip the Cream

In a chilled mixing bowl, whip heavy cream until soft peaks form.

Add Sugar and Vanilla

Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form.

Chill

Refrigerate the Chantilly cream until ready to use.

Garnish the Tart

Once the tart is completely cooled, top it with Chantilly cream, chopped pistachios, and candied walnuts.

Serve

Drizzle the apricot coulis over the tart before serving, and enjoy!